If you love a classic gin sour but want to make it even prettier for Easter brunch, the Pastel Pink Gin Sour is the cocktail for you. It’s tart, citrusy, and perfectly balanced with a floral touch—plus, that soft pink hue? Absolutely stunning.
This cocktail gets its delicate pastel color from butterfly pea flower tea, which transforms when mixed with citrus. It’s basically magic in a glass. Whether you’re hosting an Easter brunch buffet or just want a spring cocktail that looks as good as it tastes, this gin sour is a must-try.
Why You’ll Love This Pastel Pink Gin Sour
The Pastel Pink Gin Sour is a showstopper. It’s floral, citrusy, and just the right amount of frothy thanks to the classic egg white (or aquafaba if you want a vegan version). It’s light, refreshing, and a perfect fit for a brunch bar or a warm spring afternoon.
What Pastel Pink Gin Sour Tastes Like
- Bright and citrusy with a floral hint
- Smooth and slightly herbal from the gin
- A touch of sweetness to balance the tart lemon
- Light and frothy with a silky-smooth texture
It’s refreshing, elegant, and just the right balance of floral and citrus.
What You Need for This Easter Cocktail
This Easter cocktail is made with just a few simple ingredients:
- Gin – A floral or citrus-forward gin works best.
- Fresh lemon juice – Adds the perfect tartness.
- Butterfly pea flower tea – Creates the pastel pink color when mixed with citrus.
- Simple syrup – A touch of sweetness to balance the flavors.
- Egg white or aquafaba – For that signature frothy texture.
- Ice – To chill the drink.
- Edible flowers or a lemon twist – For a gorgeous garnish.
How to Make a Pastel Pink Gin Sour
- Brew butterfly pea flower tea and let it cool.
- Fill a cocktail shaker with ice, then add gin, fresh lemon juice, simple syrup, and butterfly pea flower tea.
- Add an egg white (or aquafaba for a vegan version).
- Shake vigorously without ice first (a “dry shake”) to create the froth.
- Add ice and shake again to chill the drink.
- Strain into a coupe glass and garnish with edible flowers or a lemon twist.
And just like that, you have a stunning pastel pink cocktail that’s perfect for Easter.
Pro Tips & Fun Twists
- Want a deeper pink? Add a bit more butterfly pea flower tea.
- Prefer a floral boost? Swap simple syrup for lavender or rose syrup.
- Make it without alcohol? Replace gin with a floral tea like hibiscus or chamomile.
- Serve it for a crowd? Batch-make the cocktail without the egg white, then shake individual servings when ready to pour.
The Best Easter Brunch Pairings for This Cocktail
This Easter gin cocktail pairs beautifully with:
Lemon scones – The citrusy notes complement the drink’s tartness.
Strawberry shortcake – Sweet berries and whipped cream with a floral, citrusy cocktail? Yes, please.
Brie and honey crostini – Creamy, sweet, and just fancy enough for brunch.
Anything citrusy, floral, or lightly sweet will pair perfectly.
FAQs: What You Need to Know
How does butterfly pea flower tea change color?
It reacts with acidic ingredients (like lemon juice), turning from blue to pink or purple. It’s a natural way to create pastel pink cocktails!
Can I skip the egg white?
Yes! Just use aquafaba (chickpea liquid) instead, or leave it out for a non-frothy version.
What’s the best gin to use?
A floral or citrus-forward gin works best—think something with lavender, elderflower, or grapefruit notes.
Final Thoughts on This Easter Gin Cocktail
If you’re looking for a pretty Easter cocktail that’s just as delicious as it is photogenic, the Pastel Pink Gin Sour is a must-try. It’s floral, citrusy, and effortlessly elegant, making it a perfect fit for any Easter brunch buffet.
So go ahead, shake one up, and toast to spring with the prettiest gin sour you’ve ever seen!
Pastel Pink Gin Sour: A Pretty Easter Cocktail with a Floral Twist
Description
A soft pink gin sour made with butterfly pea flower tea, citrus, and gin—perfect for Easter brunch or a spring gathering.
Ingredients
Instructions
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Brew butterfly pea flower tea and let it cool.
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Fill a shaker with ice, then add gin, lemon juice, simple syrup, and tea.
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Add egg white or aquafaba and shake vigorously without ice.
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Add ice, shake again, then strain into a coupe glass.
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Garnish and serve immediately.
What You'll Need
Nutrition Facts
Calories:140kcal
Note
- Butterfly pea flower tea naturally changes color when mixed with lemon.
- Use aquafaba instead of egg white for a vegan version.
- Adjust the pink color by adding more or less tea.
